Recipe by Ava Zuker

Vegetable-Barley Soup

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Parve Parve
Easy Easy
6 Servings


- Gluten

There’s something so comforting about a chunky soup. The barley in this soup helps make it thick and filling. Feel free to add any other vegetables that you like—at the end, you can even add some frozen broccoli or cauliflower.


Vegetable-Barley Soup

  • 1 tablespoon Gefen Olive Oil

  • 1 medium onion, diced

  • 4 stalks celery, sliced

  • 3 parsnips, sliced

  • 1 pound carrots, sliced

  • 1 (8-to-10-ounce) box mushrooms, chopped

  • 1/3 cup Glicks Barley

  • 6 to 7 cups water

  • 1 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 1 teaspoon dried parsley, such as Gefen


Prepare the Vegetable-Barley Soup


Over a medium flame, heat the olive oil in a large pot. Add the onion and sauté until translucent, about 10 minutes. Add the celery, parsnips, and carrots and sauté for 10 to 15 minutes, or until vegetables start to soften. Add the mushrooms and raise the flame to medium-high (the mushrooms will release a lot of liquid and you want it to cook out) and cook for about 15 to 20 minutes more. Stir occasionally, but not too often because you want the vegetables to have some golden color.


Add water and scrape up any bits from the bottom. Cover pot and raise flame to bring to a boil. Once boiling, add barley and then reduce to a simmer. Cook for about 45 minutes, until all ingredients are fully cooked and tender. Add spices, adjusting to taste if necessary.


While soup is cooking, the barley will absorb some of the water, so you may need to add more water if it looks too thick. 


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Vegetable-Barley Soup

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